Chicken Rococo

Name: Chicken Rococo
Ingredients: 1 (10 oz.) pkg. mild Cheddar; 4 whole chicken breasts, boned and skinned; 2 eggs, beaten; 3/4 c. dry bread crumbs; 1/3 c. margarine; 2 Tbsp. flour; 2 chicken bouillon cubes; 1 c. boiling water; 1 tsp. salt; 1/4 tsp. pepper; 1/2 c. minced onion; 1/2 c. diced green pepper; 1 c. cooked wild rice; 1 (3 oz.) can sliced mushrooms, drained

14 ingredients

13 steps

Ingredients

1 (10 oz.) pkg. mild Cheddar
4 whole chicken breasts, boned and skinned
2 eggs, beaten
3/4 c. dry bread crumbs
1/3 c. margarine
2 Tbsp. flour
2 chicken bouillon cubes
1 c. boiling water
1 tsp. salt
1/4 tsp. pepper
1/2 c. minced onion
1/2 c. diced green pepper
1 c. cooked wild rice
1 (3 oz.) can sliced mushrooms, drained

Directions

1

Cut cheese into 8 equal sticks.
2

Cut chicken breasts in half and flatten to 1/4-inch thickness.
3

Place a stick of cheese on each; fold in ends, then fold in sides.
4

Fasten with a pick.
5

Dip each in beaten egg, then in crumbs.
6

Lay on wire rack to dry for 10 or 15 minutes.
7

Brown in margarine.
8

Dissolve chicken bouillon cube in water.
9

Cook onion and green pepper in margarine until tender.
10

Add flour, seasonings and bouillon and cook until thick. Add rice and mushrooms.
11

Pour into buttered casserole.
12

Place chicken breasts on top.
13

Bake at 400° for 20 to 25 minutes.